KR20220071701A - Composition for softening meat and method for softening meat using the same - Google Patents

Abstract

The present invention relates to a tenderizer composition including 96.0 to 98.0 wt% of alkali salt and 2 to 4 wt% of a proteolytic breakdown enzyme and a tenderizing method of meat using the same. When meat is tenderized by using the tenderizer composition according to the present invention, a tenderizing effect is excellent, there is no bad smell/taste, there is no powdering phenomenon due to excessive tenderizing of a meat surface, and there are effects of having high tenderizing uniformity and excellent functional quality.

Description

Composition for softening meat and a method for softening meat using the same

The present invention relates to a composition for softening meat and a method for softening meat using the same, and more particularly, to a composition for softening meat for improving the convenience of eating meat for children, patients, and the elderly with reduced chewing, swallowing and digestive abilities and to a method of tenderizing meat.

Background to the present disclosure is provided herein, which does not necessarily imply known art.

Dysphagia means difficulty in swallowing food or preparing the oral cavity for movement from the mouth to the stomach. When these problems occur, symptoms such as coughing and choking during or after eating, food sticking, drooling, and nutritional deficiencies may appear. In addition, in the case of children, patients, and the elderly with poor chewing ability, food that is not properly crushed puts a strain on the digestive system or eats only foods that are easy to chew, so nutritional imbalance is also likely to occur.

In particular, meat is a food material that can supply high-quality protein to patients, children, and the elderly with low energy, but there may be difficulties in mastication, swallowing, and digestion. Attempts to transform into one form. However, in order to enjoy the taste of meat itself, it is necessary to increase the taste of meat by reducing hardness while maintaining the shape and structure of the meat, and various technologies for softening meat have been developed.

Accordingly, there is a need to develop a meat softening method that can increase the convenience of eating meat for children, patients, or the elderly, as well as increase the preference for tough parts of meat with low preference.

On the other hand, although proteolytic enzymes are effective for tenderizing meat, there are problems such as softening imbalance and over-softening when used alone. Physical and chemical methods were excellent in softening uniformity and prevention of over-softening, but they have weak softening power compared to enzymes, and there are problems such as sensory quality deterioration when over-used, so a stable and effective softening method is required.

An object of the present invention is to provide a meat softening composition using a technology that combines enzymatic, chemical and physical methods in order to solve the above problems, and a method for softening meat using the same.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

The present invention provides an emollient composition comprising 96.0 to 98.0 wt% of an alkali salt and 2 to 4 wt% of a proteolytic enzyme.

In addition, the alkali salt includes any one or more of carbonate and phosphate, and the carbonate is characterized in that it includes any one or more of sodium hydrogen carbonate and sodium carbonate.

In addition, the proteolytic enzyme is characterized in that it contains any one or more of papain (Papain) and bromelain (Bromelain).

The present invention also provides a method for preparing tenderized meat for softening raw meat using a softener composition, wherein 0.1 to 1 part by weight of the softening agent composition is used with respect to 100 parts by weight of the raw meat.

In addition, the softening agent composition is added to the raw meat, homogenized by tumbling under vacuum conditions, and then vacuum-packed and refrigerated for 20 to 25 hours.

When meat is softened using the softening composition according to the present invention, the softening effect is excellent, there is no odor/flavor, there is no pulverization phenomenon due to over-softening of the meat surface, and the softening uniformity and sensual quality are excellent. .

1 and 2 show the results of measuring the softening force according to the non-enzymatic single softening material.
3 is carbonate and sugar, FIG. 4 is carbonate and phosphate, FIG. 5 is carbonate and bromelain, FIG. 6 is carbonate and papain, and FIG. 7 is a softening material mixed with alkali salt and proteolytic enzyme The result of measuring the softening power is shown.

All technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art, unless otherwise stated. Also throughout this specification and claims, unless otherwise indicated, the term comprise, comprises, comprising is meant to include the recited object, step or group of objects, and steps, and any other It is not used in the sense of excluding an object, step, or group of objects or groups of steps.

Prior to describing the present invention in detail below, it is to be understood that the terminology used herein is for the purpose of describing specific embodiments and is not intended to limit the scope of the present invention, which is limited only by the appended claims. shall.

On the other hand, various embodiments of the present invention may be combined with any other embodiments unless clearly indicated to the contrary. Any feature indicated as particularly preferred or advantageous may be combined with any other feature and features indicated as preferred or advantageous. Hereinafter, embodiments of the present invention and effects thereof will be described with reference to the accompanying drawings.

The meat tenderizer composition according to an embodiment of the present invention maintains the organoleptic quality of meat, including alkali salts and proteolytic enzymes, has no off-flavor/flavor, and does not have pulverization due to over-softening of the meat surface, but has an overall softening effect. It provides an excellent effect.

The emollient composition includes 96.0 to 98.0 wt% of an alkali salt and 2 to 4 wt% of a proteolytic enzyme. When an alkali salt is used alone, a softening agent composition must be used in a high concentration to have softening power, but there is a problem in that sensory deterioration such as off-flavor (ammonia odor) and discoloration (dark brown) occur together. In addition, when only proteolytic enzymes are used alone, there is a problem in that the surface of meat is over-softened.

In the present invention, by using a mixture of alkali salt and proteolytic enzyme in a specific ratio, while having a synergistic effect on softening power, over-softening of the meat surface is improved, thereby providing excellent sensory quality. The emollient composition more preferably contains 97.0 to 98.0 wt% of an alkali salt and 2 to 3 wt% of a proteolytic enzyme.

The alkali salt includes any one or more of carbonate and phosphate, and the carbonate includes any one or more of sodium hydrogen carbonate and sodium carbonate. The emollient composition preferably includes carbonate as an alkali salt, and more preferably includes sodium carbonate.

The proteolytic enzyme uses a plant protease, preferably any one or more of papain and bromelain, and more preferably papain.

In the method for preparing tenderized meat using the softener composition according to the present invention, 0.1 to 1 part by weight of the softener composition is used based on 100 parts by weight of the meat. When the softening agent composition is used in an amount of less than 0.1 parts by weight, the softening power is lowered, and when used in an amount exceeding 1 part by weight, the softening power is increased, but there is a problem in that sensory deterioration such as off-flavor (ammonia smell) and discoloration (dark brown) appears. Preferably, 0.3 to 0.5 parts by weight of the softening agent composition is used based on 100 parts by weight of the meat. More preferably, 0.4 to 0.5 parts by weight of the softening agent composition is used based on 100 parts by weight of the meat.

A more specific method for preparing tenderized meat is to prepare tenderized meat by adding a softening agent composition to raw meat, tumbling under vacuum conditions, homogenizing, vacuum packaging, and refrigeration (2 to 6° C.) aging for 20 to 25 hours. The emollient composition has an effect of raising the pH to 8.5 to 8.8 when added to a slightly acidic source of about pH 5.

Examples and Experimental Examples

(1) Non-enzyme single softening material screening

The softening effect of non-enzyme ingredients related to meat protein softening on meat was evaluated. The material candidates are 2 types of carbonate (sodium carbonate, sodium bicarbonate), 1 type of complex phosphate (composite phosphate of sodium polyphosphate/sodium metaphosphate), 2 types of sugar alcohols (sorbitol, maltitol), 1 type of sugar (trehalose), It consisted of two types of calcium salts (emulsified calcium and calcium lactate) and one type of emulsifier (MCT oil).

In this experiment, the softening effect of beef bulgogi with a thickness of 3 mm from Australia was measured, and soy sauce bulgogi sauce was used to prepare the tenderized meat.

The seasoning was carried out in the following order. The sliced frozen raw meat was thawed, each material according to the conditions was added to purified water, and the material was dissolved in water and then mixed with the sauce. The sliced raw meat and sauce were put into a tumbler and tumbled for 5 to 10 minutes under vacuum conditions. After mixing with a vacuum tumbler, it was packaged in a poly bag, aged in refrigeration (5°C) for 24 hours, and then frozen in a -18°C freezer.

Frozen seasoned meat was completely thawed by immersion thawing for 1-1.5 hours or refrigerated thawing for 24 hours before cooking. Seasoned meat was put in a preheated frying pan and cooked over high heat for 4 minutes, and sensory and physical properties were evaluated after cooking. The softening effect was measured when using 0.4% to 1.6% of carbonate, phosphate, calcium salt, sugar, and 10% of MCT oil relative to the weight of meat.

Sensory evaluation of the prepared seasoned meat After tasting at least 5 samples per experimental group, the softness was evaluated by dividing the samples into 1 (tough), 2 (slightly tough), 3 (slightly soft), 4 (soft), and 5 (very soft). A softening level of 4 or higher was selected and evaluated as a softening condition, and taste/odor was recorded as a qualitative expression, and the appearance (breaking phenomenon) and amount of loss of juice were observed with the naked eye and then recorded with a photograph.

The physical properties of the tenderized meat were measured according to the hardness measurement method of the KS age-friendly food quality standard. The specific method is as follows. Using a 3mm diameter circular probe, measure the compression speed of 10mm/sec, the clearance at 30% of the thickness of the sample, and the sample temperature at 20±2℃ 5 times.

The results are shown in Tables 1 and 2 and FIGS. 1 and 2 .

experimental group taste & aroma Hardness Appearance (color) control Unique taste of bulgogi 1 (tough) Bulgogi's unique color (Brown) sodium carbonate 0.4% Unique taste of bulgogi 1 (tough) Bulgogi's unique color (Brown) Sodium carbonate 0.8% weak ammonia odor 4 (soft) dark brown
(Dark Brown)) Sodium carbonate 1.6% strong ammonia smell 5
(very soft) dark brown
(Dark Brown) Sodium bicarbonate 0.4% Unique taste of bulgogi 1 (tough) Color of Bulgogi Sharing (Brown) Sodium bicarbonate 0.8% weak ammonia odor 5
(very soft) dark brown
(Dark Brown)) Sodium bicarbonate 1.6% strong ammonia smell 5
(very soft) dark brown
(Dark Brown) Phosphate 0.4% Unique taste of bulgogi 1 (tough) Bulgogi's unique color
(Brown) Phosphate 0.8% Unique taste of bulgogi Phosphate 1.6% Unique taste of bulgogi Softened calcium 0.4% mild bitter taste Softened calcium 0.8% strong bitter taste Calcium Lactate 0.4% mild bitter taste Calcium Lactate 0.8% mild bitter taste Sorbitol 10% mild sweetness Maltitol 10% sweetness Trehalose 10% mild sweetness MCT Oil 10% Unique taste of bulgogi

Material Consumption (% compared to meat) Hardness result (N/m ² ) None (control) - 576,516 sodium carbonate 0.4 536,212 0.8 376,761 1.6 310,824 sodium bicarbonate 0.4 506,420 0.8 301,525 1.6 254,019 phosphate 0.4 584,462 0.8 562,793 1.6 535,618 calcium chloride 0.4 576,392 0.8 521,980 calcium lactate 0.4 631,925 0.8 540,593 sorbitol 10 747,147 maltitol 10 542,790 Trehalose 10 649,091 MCT Oil 10 581,684

As shown in Table 2 and FIGS. 1 and 2, in terms of mechanical hardness, carbonate was confirmed as the only material having a softening effect among the nine candidate materials. However, when more than 0.8% of carbonate was used, high softening power was confirmed, but sensory deterioration such as off-flavor (ammonia odor) and discoloration (dark brown) was found.

(2) Evaluation by soft material combination

In the case of carbonate, which has a softening effect among chemical components, it has been confirmed that the softening power is weak at low concentration, and the softening power is strong when used at high concentration, but it causes a decrease in the sensory quality of meat and limits its use. synergistic softening enzyme), an optimal combination with excellent softening power was derived.

Table 3 and FIG. 3 show the results of measuring softening power by combining carbonate and carbohydrates (sorbitol S, maltitol M, and trehalose T). As shown in Table 3 and Figure 3, it can be seen that the combination of carbonate and saccharide does not have a significant synergistic effect on softening power.

Material Consumption (% compared to meat) Hardness result (N/m ² ) None (control) - 562,300 lead carbonate 0.4 496,811 0.8 349,864 1.6 348,753 Carbonate + Sorbitol 0.4/10 544,760 0.8/10 389,422 1.6/10 310,794 carbonate + maltitol 0.4/10 622,432 0.8/10 380,575 1.6/10 269,703 carbonate + trehalose 0.4/10 462,045 0.8/10 386,041 1.6/10 361,835

The results of measuring softening power by combining carbonate and phosphate are shown in Tables 4 and 4, and the sensory evaluation results are shown in Table 5. As shown in Figures 4, 4, and 5, when using 0.4% carbonate, the sensory quality of beef bulgogi is maintained, there is no odor/flavor, and there is no pulverization phenomenon due to over-softening of the meat surface, but the overall softening effect was weak. When using up to 0.8% phosphate, the softening effect is excellent, but it cannot be used in industrial fields due to solubility problems.

Material Consumption (% compared to meat) Hardness result (N/m ² ) None (control) - 587,000 sodium bicarbonate 0.4 526,446 Sodium Bicarbonate + Phosphate 0.4/0.2 547,085 0.4/0.4 451,586 0.4/0.8 415,416 sodium carbonate 0.4 500,412 Sodium Carbonate + Phosphate 0.4/0.2 454,901 0.4/0.4 468,388 0.4/0.8 390,064

experimental group taste & aroma Hardness Appearance (color) control Bulgogi
unique taste 1 (tough) Bulgogi
Unique color (Brown) sodium carbonate 0.4% 1 (tough) Sodium carbonate 0.4% + Phosphate 0.2% 3 (slightly soft) Sodium carbonate 0.4% + Phosphate 0.4% 3 (slightly soft) Sodium carbonate 0.4% + Phosphate 0.8% 4 (soft) Sodium bicarbonate 0.4% 1 (tough) Sodium bicarbonate 0.4% + Phosphate 0.2% 1 (tough) Sodium bicarbonate 0.4% + Phosphate 0.4% 3 (slightly soft) Sodium Bicarbonate 0.4% + Phosphate 0.8% 4 (soft)

The results of measuring softening power by combining carbonate and proteolytic enzymes are shown in Tables 6 and 7 and FIGS. 5 and 6, and the sensory evaluation results are shown in Table 8. The enzymes used in this experiment were papain (Papain T100MG, Bision, Korea) and bromelain (Bromelain BR 1200, Indonesia), which are distributed in Korea.

Material Consumption (% compared to meat) Hardness result (N/m ² ) None (control) - 587,000 bromelain 0.01 566,770 0.015 515,837 sodium bicarbonate 0.4 527,583 Sodium Bicarbonate + Bromelain 0.4/0.01 439,805 0.4/0.015 487,992 sodium carbonate 0.4 503,416 sodium carbonate + bromelain 0.4/0.01 465,492 0.4/0.015 399,403

Material Consumption (% compared to meat) Hardness result (N/m ² ) None (control) - 587,000 papain 0.01 541,483 0.015 579,026 sodium bicarbonate 0.4 527,583 Sodium Bicarbonate + Papain 0.4/0.01 553,852 0.4/0.015 570,256 sodium carbonate 0.4 503,416 Sodium Carbonate + Papain 0.4/0.01 466,740 0.4/0.015 429,663

carbonate 0 Sodium bicarbonate 0.4% sodium carbonate 0.4% enzyme 0 1 (tough) 1 (tough) 1 (tough) Papain 0.01% 1 (tough) 1 (tough) 4 (soft) Papain 0.015% 1 (tough) 1 (tough) 5 (very soft) Bromelain 0.01% 1 (tough) 4 (soft) 4 (soft) Bromelain 0.015% 3 (slightly soft) 4 (soft) 5 (very soft)

As shown in Tables 6 and 7 and FIGS. 5 and 6, the synergistic effect of the softening power between the carbonate and the enzyme was confirmed, and it was confirmed that the over-softening of the meat surface, which appeared when only the enzyme was added, was improved by adding the carbonate. In addition, when the same concentration was applied, the softening synergistic effect of sodium carbonate with the enzyme was more remarkable than that of sodium bicarbonate. In addition, when the enzyme was combined with sodium carbonate in the same ratio, there was no difference in softening power depending on the type of enzyme, but the sensory quality of the papain-treated group was superior to that of bromelain.

In the case of sodium carbonate 0.4% and enzyme 0.015%, there was no off-flavor/discoloration, but it was confirmed that over-softening, that is, standard meat powdering, occurred as the enzyme concentration increased. It was confirmed that the combination was 0.4% sodium carbonate and 0.01% papain.

As an additional experiment, an alkali salt (sodium carbonate, sodium bicarbonate and phosphate) and an enzyme were mixed, and the softening effect and pH were shown in FIG. 7, Table 9, and Table 10.

As shown in FIGS. 7 and 9, when used together with alkali salts (sodium carbonate, sodium hydrogen carbonate and phosphate) and bromelain, the difference in hardness was insignificant depending on the salt type. When used together with alkali salt and papain, the hardness of sodium carbonate was significantly lower. It was evaluated that when phosphate was added, the sensory quality was deteriorated because the artificial umami taste was strong after the sample was cooked. As shown in Table 10, it was confirmed that when the source, the emollient composition including sodium carbonate and proteolytic enzyme were mixed, the pH was 8.5 to 8.8.

Material Consumption (% compared to meat) Hardness result (N/m ² ) None (control) - 587,000 sodium carbonate + bromelain 0.4/0.01 465,492 Sodium Bicarbonate + Bromelain 439,805 Phosphate + Bromelain 455,067 Sodium Carbonate + Papain 466,740 Sodium Bicarbonate + Papain 553,852 Phosphate + Papain 504,338

sauce Sauce+
0.01B Source + 0.01P Sauce+
(Sodium Bicarbonate
0.4%+0.01B) Sauce+
(Sodium Bicarbonate
0.4%+0.01P) Sauce+
(Sodium Carbonate
0.4%+0.01B) Sauce+
(Sodium Carbonate
0.4%+0.01P) Sauce+
(phosphate
0.4%+0.01B) Sauce+
(phosphate
0.4%+0.01P) 5.02 4.98 4.99 6.77 6.79 8.71 8.62 6.39 6.43

Features, structures, effects, etc. exemplified in each of the above-described embodiments may be combined or modified for other embodiments by those of ordinary skill in the art to which the embodiments belong. Accordingly, the contents related to such combinations and modifications should be interpreted as being included in the scope of the present invention.

Claims (5)

An emollient composition comprising 96.0 to 98.0 wt% of an alkali salt and 2 to 4 wt% of a proteolytic enzyme.
The method of claim 1,
The alkali salt includes any one or more of carbonate and phosphate;
The carbonate is an emollient composition comprising at least one of sodium hydrogen carbonate and sodium carbonate.
The method of claim 1,
The proteolytic enzyme is an emollient composition comprising at least one of papain and bromelain.
A method for preparing tenderized meat for softening raw meat using a softener composition, the method comprising:
The emollient composition comprises 96.0 to 98.0 wt% of an alkali salt and 2 to 4 wt% of a proteolytic enzyme,
A method for producing tenderized meat, characterized in that 0.1 to 1 part by weight of the softening agent composition is used based on 100 parts by weight of raw meat.
5. The method of claim 4,
A method for producing tenderized meat, characterized in that the softening composition is added to the raw meat, homogenized by tumbling in a vacuum condition, then vacuum-packed and refrigerated for 20 to 25 hours.

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